Peppermint Marble Bundt Cake

Peppermint Marble Bundt Cake

A classic centerpiece cake gets a holiday re-mix with swirls of red velvet cake and crushed peppermint candies. It’s a great option for holiday parties, or makes for a decadent brunch option.
Servings
12 servings
Prep time
20 minutes
Cook time
50 minutes
Passive time
n/a

Ingredients

Cake
  • 3 cups Gluten Free 1-to-1 Baking Flour spooned and leveled (428 g)
  • ¼ cup Cornstarch
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 ½ cups unsalted Butter, room temperature (342 g)
  • 2 cups Sugar (383 g)
  • 1 Tbsp Vanilla Extract (15 ml)
  • 1 Tbsp Amaretto (15 mL) optional
  • 4 Eggs, room temperature (224 g)
  • ¾ cup Whole Milk, room temperature (177 mL)
  • ½ tsp Peppermint Extract
  • 1 Tbsp Red food coloring (15 mL)
  • 1–2 Tbsp Crushed Candy Canes (14–28 g)
Butter Glaze
  • 1 ½ cups Powdered Sugar (180 g)
  • 4 Tbsp unsalted Butter, melted
  • 3 Tbsp Whole Milk
  • ½ tsp Vanilla Extract
  • 1–2 Tbsp Crushed Candy Canes (14–28 g)

Instructions

Cake
  1. Preheat the oven to 350°F.
  2. In a medium bowl add flour, cornstarch, baking powder and salt. Whisk to combine and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Turn to medium-high speed and beat until light and fluffy, about 3 minutes. Add vanilla (and amaretto, if using) and mix until combined. Reduce speed to low and add eggs one at a time, mixing until combined and scraping the sides of the bowl as needed with a spatula. Add flour mixture in three additions, alternating with two additions of the milk, scraping down the bowl as needed.
  4. Remove half of the batter into a separate bowl and add food coloring and peppermint extract. To the batter with no food coloring, add crushed candy canes.
  5. Generously coat the inside of a 12-cup nonstick Bundt cake pan with cooking spray (and a dusting of flour, if desired). Using ¼ cup portions, alternate between layering white and red batter scoops into the Bundt pan. Gently swirl the batter (without going so deep into the pan you touch the internal edge of the bundt pan). Knock the pan on the counter a couple time to release air bubbles, then bake for 50–60 minutes (or until a knife comes out clean). Allow cake to rest on a cooling rack for 5 minutes before inverting cake from pan. Allow to fully cool before glazing.
Butter Glaze
  1. Add powdered sugar, melted butter, milk and vanilla into a mixing bowl and whisk until smooth. Pour over cake. Sprinkle with additional crushed peppermint pieces.

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